Crispy Hash Browns (Diner-Style)
Servings: 4 people
Calories: 240kcal
If you want to make hash browns at home that are as good as your favorite diner, follow these easy steps, and you will not be disappointed. These are the real deal.
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Equipment
- Food processor with shredding attachment Or box grater
- Non-stick skillet Preferably 12-inch
Ingredients
- 4 medium russet potatoes
- ½ cup onion finely chopped
- 1 tsp Kosher salt
- ½ tsp black pepper freshly ground
- 2 to 3 tbsp bacon grease or vegetable oil
Instructions
- Place the unpeeled potatoes in a pot of water, covering them by about an inch. Bring the water to a boil over high heat, and then immediately remove them from the heat. Let rest in the hot water for 10 minutes, and then, using tongs, remove from the hot water and rest until completely cooled. (This can be done up to 48 hours before cooking).4 medium russet potatoes
- Peel the potatoes.
- Using the shredding attachment of your food processor, or the large holes of a box grater, shred each of the potatoes.
- Place the shredded potatoes in a large bowl and toss with the onion, salt, and pepper.½ cup onion, 1 tsp Kosher salt, ½ tsp black pepper
- Heat the grease (or oil) in a large non-stick skillet over medium-high heat.2 to 3 tbsp bacon grease
- Add the potatoes and move them around in the skillet with a wooden spoon, enough to coat them with the grease/oil. Then, flatten with a spatula.
- Let cook for 15 to 20 minutes, nudging the potatoes from time to time with the spoon to prevent sticking to the skillet (it's okay if they stick a little, this helps to form a crispy crust).
- Use your spatula to cut the hash browns into 4 quarters, then, flip them, adding a little more grease as you do (about another teaspoon).
- Flatten again and let cook until nicely browned on both sides, about another 15 minutes.
- Transfer to individual plates or a platter and serve at once.
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
If you choose to not parboil the potatoes, it is critical to squeeze as much of the liquid (water) from the shredded potatoes as possible. This can be done by squeezing/ringing them in a kitchen towel or using a potato ricer. If you parboil, no need to do this.
The hash browns are done when they are nicely browned and crispy on the exterior. This may take longer than 15 minutes. The heat should be medium-high. Hot, but not so hot it burns the potatoes. You can use a spatula to lift a portion up to see the underside. It's okay to flip them over multiple times, if necessary.
Leftovers will keep covered in the fridge for up to 3 days. We don't recommend freezing them once cooked.
Nutrition
Calories: 240kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 603mg | Potassium: 921mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 2mg